BLACK FOREST PIE
Ooh, I remember this being really good! Chocolate and cherries are the best combination. This was "the" pie for my family one year in the early 80's. No event was without one of these pies. Then we sort of lost track of the recipe, and when I recently unearthed it I just had to post it. The times listed don't include cooling and chilling.
Provided by ReeLani
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
- In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
- Cook until mixture begins to boil, stirring constantly; remove from heat.
- Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
- Fold half the can of pie filling into the mixture in the pan.
- Pour into the crust.
- Bake 35-45 minutes or until center is set but still shiny.
- Cool and then chill at least one hour.
- Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
- Top with the remaining pie filling and then the remaining Cool Whip.
- Chill 1/2 hour.
BLACK FOREST PIE
With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive--it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.
Nutrition Facts : Calories 370 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 192mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
BLACK FOREST FREEZER PIE
A delightful dessert is never far off when you have this layered ice cream pie in the freezer. For variety, I sometimes use strawberry pie filling and a chocolate crust. -Angie Helms, Pontotoc, Mississippi
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spoon ice cream into crust; cover and freeze 15 minutes., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. , Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-in.-diameter well in the center of the pie for pie filling (do not add filling). Pipe reserved cream cheese mixture around pie., Cover and freeze 3-4 hours or until firm. May be frozen up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.
Nutrition Facts : Calories 520 calories, Fat 21g fat (12g saturated fat), Cholesterol 27mg cholesterol, Sodium 266mg sodium, Carbohydrate 77g carbohydrate (63g sugars, Fiber 2g fiber), Protein 4g protein.
BLACK FOREST ICE CREAM PIE
Few things satisfy the sweet tooth like a slice of luscious pie. Desserts should not take a backseat to nutritious eating. This frozen dessert is a perfect example of how light ingredients can reduce the fat and calories without cutting back on taste.-Beth Ask, Ulster, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Fill crust with scoops of ice cream. Top with dollops of pie filling. Insert graham cracker pieces between scoops. Invert plastic cover from crust and place over pie. , Freeze for 2 hours or until firm. Remove from the freezer 15-20 minutes before serving. Drizzle with fudge topping. Cut into wedges.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 58g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein.
BLACK FOREST PIE
Make and share this Black Forest Pie recipe from Food.com.
Provided by william0053
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix milk and pudding in blender. Fill pie shell with pudding. Let set up in fridge 10 minutes. Top with pie filling. Makes 8 servings.
- Very easy your kids could make it.
Nutrition Facts : Calories 365.8, Fat 11, SaturatedFat 3.6, Cholesterol 10.7, Sodium 1039.4, Carbohydrate 64, Fiber 3.1, Sugar 11.7, Protein 5.4
BLACK FOREST CREAM PIE
Make and share this Black Forest Cream Pie recipe from Food.com.
Provided by Charmie777
Categories Pie
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450º.
- Prepare pie crust according to package directions for one crust baked shell using 9 inch pie crust. Bake at 450 for 9-11 minutes or until lightly browned. Cool completely. (Refrigerate other crust for a later use.).
- In small saucepan, melt 6 ounces chocolate and margarine over low heat, stirring constantly; remove from heat.
- In small bowl, beat powdered sugar and cream cheese until smooth.
- Fold in 1 cup of the cherry pie filling.
- Spread chocolate filling evenly into cooled pie shell.
- Refrigerate 1 hour.
- In small bowl, combine whipped cream and grated chocolate.
- Spread evenly over cooled chocolate layer.
- Spoon remaining pie filling evenly around outer edge of pie.
- Refrigerate until serving time.
- Garnish with chocolate curls, if desired.
BLACK FOREST CHOKECHERRY PIE
The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation
Provided by Molly53
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Divide juice into 1/2 cup and 1-1/2 cup portions.
- Mix cornstarch and 1/2 cup juice.
- Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
- Add cornstarch-juice mixture; cook to thicken.
- Add salt and almond extract.
- Set aside to cool.
- To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
- For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
- For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
- Spread onto pudding sauce carefully, using a spoon for best results.
- Mound the rest of the whipped topping around the edges or all in center.
- Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
- Serve chilled.
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